Cooking with Class with Deb Buzar

 "You'll never know everything about anything, especially something you love.'"
Julia Child 

Winter Menu Bespoke Cooking Classes 2019  


These classes are available during the daytime in the week and on week ends.                                                         


I have included some popular seasonal suggestions to guide you with your menu selection.  You can mix and match your three-course menu, or we can discuss other options that you will enjoy.  These selections change frequently.  When finalizing the menu, I may make suggestions to ensure your experience the best it can be.  I reserve the right to change ingredients subject to availability and contact you for your approval of alternate suggestions.  Items markets with an asterisk are premium ingredients and you will be charged a market increase for each dish included in your menu.  Prices may vary.


Please select one item from the list of soups, salads or starters, then select an entrée with a side starch and vegetable and lastly, a dessert.


Salad


Arugula and Roasted Pear Salad Tossed with Honey- Rosemary Dressing and Shaved Parmesan Cheese

Roasted Beet and Goat Cheese Salad with Candied Nuts on Mixed Greens

Orange and Red Onion Salad with Dried Cranberries and Pistachios


Soup


Cauliflower Soup with Seared Scallop

Spiced Beet Cream Soup with Clover Honey

Curried Pumpkin Soup with Crème Fraiche Garnish

Mushroom Soup with Sherry and Thyme

Roasted Butternut Squash Soup with Crystalized Ginger


Starters


Steamed Mussels with Shallot, Garlic and White Wine served with Crusty Bread*

Cheese Souffle with Mixed Greens Salad

Potato Gnocchi with Sage Butter and Chives

Foie Gras and Caramelized Pears with Port Wine Sauce and Toast Points*


Entrée


Roasted Vegetable Napoleon stuffed with Ricotta and Fresh Mozzarella

Wild Mushroom Risotto with Parmesan Cheese and Truffle Oil Drizzle

Osso Bucco (This entrée will be prepared using a pressure cooker to finish in the allotted class time)*

Oven Roasted Herb Crusted Rack of Lamb with Port Wine Herb Reduction Sauce*

Center Loin of Pork, Onions and Pears served with a Spiced Apple Thyme Sauce

Herb Roasted Chicken

Maple Glazed Salmon

Oven Roasted Herb Crusted Beef Tenderloin*

Bone in Rib Eye Steak Sous Vide with Sauce of Choice: Bearnaise, Red Wine Pan Sauce, Home- made Zip Sauce or Creamed Horseradish Sauce*

Flank Steak with Fire Roasted Corn Sauce with Cilantro

Chicken, Chorizo and Shrimp Paella ( includes your sides)

Scratch Made Pasta with choice of Sauce:

Tomato, Garlic and Basil Sauce, Mushroom and Caramelized Onion  with Cream and Parmesan Cheese, or Shrimp Scampi Sauce (includes your sides)


Sides


Roasted Potatoes with Parsley and Thyme

Creamy Mashed Potatoes

Creamy Risotto

Roasted Fresh Vegetable of Choice with Shallot Herb Butter

Sautéed Green Beans with Caramelized Shallots

Sautéed Wild Mushroom Medley

Glazed Carrots and Thyme

Wild Rice Pilaf with Shallots and Garlic


Dessert

Butterscotch Bodino with Caramel Sauce and Maldon Salt

Maple Crème Brulee with Fresh Berries

Chocolate Souffle with Whipped Cream

Crème Caramel

Poached Pears with Cream Anglaise and Caramel

Individual Apple Tart Tatin with Ray’s Vanilla Ice Cream




Market Baskets are available for purchase with special event flat pricing of $45.00 no tax